Where do I start?
It all began when I was invited over for dinner at someone’s house. The kind of someone who doesn’t accept a polite “No, thank you. I don’t really like cheese/snails/stuffed scorpions”. If they made it they expect you to eat it. There I ate my first piece of cauliflower. And vowed never to do it again.
Cauliflower isn’t a fun food. It has a distinct smell, taste and texture. By distinct I mean unpleasant. Plus it’s a vegetable, which makes it one of the outcasts of the food world. If food was a school, cauliflower would be the kid who has BO issues, sits at the back and likes math.
Sorry, I got a bit carried away.
Anyhow, some genius out there gave the poor veggie a makeover and discovered that it can be magically transformed into what looks and kind of tastes like couscous! Lovely, carby cousous! But with practically no calories. Yes, believe it.
This is the curried version, but the plain one goes perfectly with any saucy dishes as it takes their flavour and it becomes impossible to taste any cauliflowerness.
1 medium sized cauliflower
1 cube bouillon
1 small onion, finely minced
1 clove garlic, finely minced
1 ½ tspns curry powder
½ tspn turmeric powder
1 tspn sugar
First and foremost, wash your cauliflower. Several times. It’s probably the hardest part of the whole recipe because the darn thing has a million crevices.
I first cut it into florets, then let them soak for a while in salted water with a squeeze of lime. Then I wash them very thoroughly under running water.
Now pulse them in the food processer several times until they resemble couscous grains.
Lightly sauté the onion and garlic till fragrant and throw in the couscous and the rest of the ingredients.
Keep stirring the couscous (yes, I’m calling it couscous at this point) for around five minutes. Taste. Add or don’t add salt (because the bouillon may be enough).
Keep stirring till you feel it’s done (not longer than 8 minutes max or it’ll get mushy).
- 1 medium sized cauliflower
- 1 cube bouillon
- 1 small onion, finely minced
- 1 clove garlic, finely minced
- 1 ½ tspns curry powder
- ½ tspn turmeric powder
- 1 tspn sugar
- Salt, to taste
- Cut cauliflower into florets.
- Pulse florets in the food processer until it resembles rice or couscous.
- Lightly sauté the onion and garlic till fragrant and throw in the couscous and the rest of the ingredients.
- Keep stirring the couscous for around five minutes. Taste. Add or don’t add salt (because the bouillon may be enough).
- Keep stirring till you feel it’s done (not longer than 8 minutes max or it’ll get mushy).